Anyone have any experience smoking their duck or goose. I just got a propane smoker and plan on doing a little experimenting. Just wondering if anyone has any tips on smoke chip flavors, rubs, or brines?

I do a lot of speck hunting and smoke them quite often. I inject the birds with Cajun injector creole butter and put kosher salt and black pepper on the outside, then rub them with cane syrup ( I use steins can syrup). Sometimes I will also put clover garlic chunks in the breast of the bird. Cut an onion in half and put it in the water along with some worstechier( however you spell it) in the water also. Smoke at 250. Occasionally add whatever wood chips you want. This is the best recipe I have found. Hope that helps a little!

"You can get a good look at a T-Bone steak by sticking your head up a bulls ass, but wouldn't you rather take the butchers word for it?"